Homey, old-fashioned breakfasts are great additions to weekend schedules, especially when all of the appeal can be captured without all the work. The key is finding a good collection of convenience products.
Consider this menu: Bacon, a breakfast staple, is baked instead of fried, a strategy that renders the job practically effortless. Buttermilk pancakes, studded with pecans and enlivened with fresh ginger, get a head start from a packaged mix while a fresh pear topping is simplified with maple syrup. The result is a stylish and time-savvy menu.
Ginger-pecan pancakes
Maple-glazed pears
Baked peppered bacon
Orange juice and coffee
MAPLE-GLAZED PEARS
Preparation time: 15 minutes
Cooking time: 5 minutes
Yield: 4 servings
2 tablespoons unsalted butter
1 ripe pear, peeled, cored, thinly sliced
1/4 teaspoon cinnamon
1/2 cup pure maple syrup
1 tablespoon orange marmalade
1 teaspoon vanilla extract
1. Melt butter in large non-stick skillet over high heat. Add pear slices. Cook, stirring frequently, until edges begin to brown, 2 to 3 minutes. Sprinkle with cinnamon; cook 1 minute.
2. Add maple syrup, marmalade and vanilla; cook over high heat 1 minute to thicken slightly. Serve hot.
Nutrition information per serving:
Calories ………… 195 Fat ………… 6 g Saturated fat .. 3.6 g
% calories from fat .. 27 Cholesterol .. 15 mg Sodium ………. 7 mg
Carbohydrates …… 37 g Protein …… 0.3 g Fiber ………… 1 g
BAKED PEPPERED BACON
Preparation time: 5 minutes
Cooking time: 12-15 minutes
Yield: 4 servings
8 strips bacon
1/4 cup packed light brown sugar
1/4 to 1 teaspoon ground red pepper
1. Heat oven to 350 degrees. Line jellyroll pan with aluminum foil; place wire rack inside pan, or lay flat.
2. Arrange bacon on rack. Bake 10 minutes. Stir together brown sugar and pepper; sprinkle over bacon (some may fall into pan). Bake until bacon is browned and cooked as desired, 2 to 5 minutes.
Nutrition information per serving:
Calories ………… 270 Fat ………… 19 g Saturated fat .. 7 g
% calories from fat .. 63 Cholesterol … 35 mg Sodium …… 615 mg
Carbohydrates …… 14 g Protein …….. 12 g Fiber ………. 0 g
GINGER-PECAN PANCAKES
Preparation time: 10 minutes
Cooking time: 2 minutes per batch
Yield: 4 servings
1 cup buttermilk pancake mix, made according to package directions
1/4 cup toasted chopped pecans
1 teaspoon peeled, finely minced fresh ginger
1/2 teaspoon freshly grated nutmeg
Butter or vegetable oil
1. Heat oven to 200 degrees. Combine pancake batter, pecans, ginger and nutmeg in medium bowl; mix lightly.
2. Heat thin film of butter or oil in non-stick skillet or griddle over medium heat. Pour about 3 tablespoons batter for each pancake into pan. Cook until bubbly on top; turn and cook other side until golden brown, about 2 to 3 minutes total per batch. Keep warm in oven while cooking remaining pancakes.
Nutrition information per serving:
Calories ………… 165 Fat ………… 8 g Saturated fat .. 0.4 g
% calories from fat .. 42 Cholesterol .. 12 mg Sodium …….. 345 mg
Carbohydrates …… 22 g Protein …….. 3 g Fiber ………. 0.6 g
